Steps by steps cook Classic walnut cake

In the delicate dance of ingredients and memories, there are recipes that carry the weight of nostalgia, and for me, a classic walnut cake is a cherished chapter in the culinary story of comfort and joy. Today, as I stand in my kitchen with the soft hum of the oven in the background, I find myself drawn to the warmth and simplicity of crafting this timeless treat.

The circumstances surrounding my yearning for a classic walnut cake are gentle yet profound—a desire to reconnect with the familiar, to immerse myself in the aroma of baking that echoes through generations. It’s not merely a culinary pursuit; it’s a quest for the simple pleasures that often get lost in the chaos of modern life.

As the scent of walnuts toasting in the oven fills the air, I’m transported to a realm where time seems to slow down. This isn’t just about mixing ingredients; it’s about blending tradition with the present, creating a dessert that bridges generations and elicits a comforting sense of home.

Join me on this journey into the heart of a classic walnut cake, where each measured cup of flour and every cracked eggshell becomes a vessel for memories. Beyond the recipe lies an emotional connection, a rediscovery of joy found in the simplicity of baking something timeless and undeniably comforting. Let’s explore the art of crafting this classic treat, where the kitchen becomes a sanctuary and each slice is a delicious embrace of tradition and nostalgia.

Classic walnut cake recipe

Classic walnut cake

Embark on a nostalgic journey with the Classic Walnut Cake, a timeless treat that resonates with comfort and joy. Beyond the measured ingredients lies an emotional connection—a quest for simplicity and a rediscovery of tradition. This cake isn't just a recipe; it's an artful exploration where each element echoes with memories and the aroma of toasting walnuts evokes a sense of home. Join in crafting this timeless delight, where the kitchen transforms into a sanctuary of warmth, and each slice becomes a delicious embrace of tradition and cherished memories.
Cook Time 30 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 6 people
Calories 634 kcal


  • 1 oven


  • 6 eggs
  • 200 g of sugar
  • 1 hrs. ground walnuts
  • 75 g breadcrumbs
  • 1/2 teaspoon baculber vanilla
  • 50 ml of brandy cognac or whiskey mixed with 100 ml of cold water
  • Cream products
  • 140 g ground walnuts
  • 100 ml of fresh milk
  • 200 g of soft butter
  • 170 g of powdered sugar vanilla
  • Products for glaze
  • 150 g of white chocolate
  • 40 ml liquid unsweetened cream
  • 20 g butter


  • To make the ponds first break the yolks very well with 2/3 of the sugar.
  • Separate the snowflaps separately, adding the remaining sugar at the end and whipping until you get solid tips. In a bowl, mix walnuts, breadcrumbs, baking powder and vanilla. To the broken egg yolks, whisk the proteins and the dry mixture by alternating them. Stir carefully with a blade or stirrer, not a blender.
  • Pour the dough into a 26 or 28 cm cake, covered with baking paper. Bake the marsh in a preheated 170 degree Celsius oven for about 25 to 30 minutes. Check your readiness with a toothpick. For creams, boil the walnuts and fresh milk for a few minutes. You will get a very dense mixture.
  • Let them cool off well. Brush the oil along with the powdered sugar and vanilla on a fluffy cream. Add walnuts and whisk again. Cut the swamps in the middle. Place one half in a dish and sprinkle with half of the alcohol. If you do not like the taste of alcohol in pastries, skip it and syrup with fresh milk.
  • On the swamps apply the cream, cover with the second swamp and again syrup. For glaze mix all the products and heat them either on a hob or in a MW oven. Stir until smooth and until the glaze is slightly warm, pour it onto the cake. Garnish with whole nuts. I have enjoyed your culinary art for a long time!
  • You have a very fine, very elegant handwriting in the kitchen (I do not brush you, I really think it). Maybe that’s why I haven’t used to repeat something on your recipe so far. But … this cake tempts me. Yesterday I did it, it’s great! It was very good! The only thing I’ve changed is chocolate for glaze – I used dark because my husband is not a big fan of white chocolate. We liked it very much, thanks for the recipe! I will certainly try out your other recipes and share the results


Keyword walnut

How to cook Classic walnut cake using oven

Coffee and Walnut Cake Recipe | Classic Coffee Cake

Baking a Classic Walnut Cake is a journey into the heart of tradition and warmth. As the oven preheats, the familiar hum sets the stage for a comforting experience. Creaming butter and sugar isn’t just a step; it’s a rhythmic dance that evokes a sense of anticipation and nostalgia.

Adding eggs, flour, and toasted walnuts becomes a meditative process, each ingredient telling a story of time-honored flavors. The scent of baking wafts through the kitchen, reminiscent of cherished moments. This isn’t just about following a recipe; it’s about creating a symphony of emotions and aromas that fill the home with a sense of timeless joy.

As the cake rises and the golden crust forms, there’s a quiet satisfaction—an acknowledgment of the tradition being reborn. Cooling becomes a moment of patience, allowing the flavors to meld into a harmonious blend.

Slicing into the finished cake, the aroma takes me back to kitchens of the past. This Classic Walnut Cake isn’t just a dessert; it’s a tangible connection to the comforting embrace of tradition. In each bite, there’s the taste of nostalgia—a reminder that sometimes, the simplest recipes carry the richest stories.

Tips for making Classic walnut cake

Coffee and walnut cake recipe - BBC Food

Cooking Tips

Crafting the perfect Classic Walnut Cake is more than a recipe—it’s a gentle art. Creaming butter and sugar should feel like a nostalgic dance, a rhythmic blend that sets the tone for the entire process. Toast the walnuts; the aroma isn’t just about nuts—it’s a fragrant journey into warmth and tradition.

When incorporating eggs and flour, think of it as weaving memories into the batter. Folding in toasted walnuts is a nod to timeless flavors; their crunch adds character to every bite. Patience during baking rewards with a golden-brown crust, a visual cue that tradition is coming to life.

Cooling is akin to a brief pause, allowing the essence of walnuts to permeate. Slicing into the finished cake brings a sense of accomplishment—an ode to tradition. Baking isn’t just science; it’s an emotional connection to heritage, where each tip becomes a gentle guide in crafting not just a cake, but a vessel of cherished memories.

Serving suggestions

Coffee And Walnut Cake Recipe | Coffee Cake | Tesco Real Food

Elevate the experience of savoring Classic Walnut Cake with thoughtful serving suggestions. A dusting of powdered sugar becomes a delicate touch, like a sprinkle of memories enhancing each bite. Pairing with a dollop of whipped cream is a delightful choice—the creaminess harmonizes with the nutty richness, creating a symphony of textures.

For a touch of indulgence, vanilla ice cream adds a luxurious note. The cold creaminess against the warm cake is a contrast that transforms each spoonful into a moment of pure bliss. Consider a side of fresh berries; their tartness complements the sweetness, creating a balanced ensemble.

Serve on vintage plates to evoke a sense of nostalgia. It’s not just a dessert; it’s a presentation of comfort and tradition. Whether enjoyed alone or shared, let each serving be a celebration—a small ritual of savoring the timeless joy encapsulated in a slice of Classic Walnut Cake.

Top 5 FAQs about Classic walnut cake

  • Can I use other nuts instead of walnuts in the Classic Walnut Cake? *Certainly! While walnuts are traditional, you can experiment with pecans, almonds, or hazelnuts for a unique twist.
  • Why should I toast the walnuts before adding them to the batter? *Toasting enhances the nutty flavor, providing a richer taste to the cake. It also adds a delightful crunch.
  • Can I use salted butter in the recipe? *It’s recommended to use unsalted butter to have better control over the cake’s overall saltiness. Adjust salt separately if needed.
  • How do I ensure the cake is moist and not dry? *Avoid overmixing the batter, and make sure not to overbake. Testing with a toothpick— it should come out with a few moist crumbs—ensures optimal moisture.
  • Can I freeze Classic Walnut Cake for later? *Absolutely! Once cooled, wrap the cake tightly in plastic wrap and freeze. Thaw it at room temperature when ready to enjoy, maintaining its freshness.

In conclusion, the Classic Walnut Cake is not just a recipe; it’s a journey into tradition, warmth, and timeless joy. From the rhythmic dance of creaming butter and sugar to the fragrant embrace of toasted walnuts, every step is a nod to heritage. Baking this cake isn’t just about creating a dessert; it’s about weaving memories into each slice.

Serving it, whether dusted with powdered sugar or accompanied by whipped cream, becomes a small celebration—a ritual of savoring comfort and tradition. As the aroma fills the kitchen and each bite carries the essence of nostalgia, the Classic Walnut Cake transcends its ingredients, becoming a connection to the simple pleasures that make baking an artful and emotional experience.

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